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A little sweet spicy sensation from the kitchens of  thegayhare

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Mmmm this is a lovely spicy meal with a hint of sweet

Chicken
2 tablespoons dark brown sugar
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chili powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 pounds boneless skinless chicken thighs ( I used breast meat in this batch since the thighs were still frozen)
cooking spray

Sauce
2 teaspoon canola oil
1/2 cup finely chopped onions
1 tablespoon dark brown sugar (how come you taste so good)
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard powder
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar

How To

1. Preheat your grill to medium-high, (I did this on a stove top with a covered pan)
2. Prepare chicken by combining first six ingredients and rub evenly over chicken
3. Spray pan or grill and cook covered for 15 minutes, turning occasionally
4. Let stand for 5 minutes before shredding, by hand or with two forks which ever you are comfortable

5. While chicken is cooking prepare sauce. Heat canola oil over medium heat in medium sauce pan, add onion and cook for 5 minutes stirring occasionally
6. Stir in next 6 ingredients up to red pepper, and cook for 30 seconds
7. Stir in ketchup and vinegar, bring to boil and reduce heat. simmer for 10 minutes stirring occasionally
8. Stir in chicken and cook for two minutes

8. Serve on toasted bulkie rolls

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